Best Basic Crêpes
This quintessential crêpe recipe is the basis for the dishes that follow. To ensure tender, light, thin crêpes, make the batter at least one hour before using to allow the flour to expand in the liquid. You can also use a blender to combine the ingredients.
Servings: 16 crepes
Ingredients:
| Nutritional Info | |
| Per crepe: about | - |
| cal | 93 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | trace |
| chol | 56 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 5% |
| folate | 13% |
-
1-1/3 cups (325 mL) all-purpose flour
1/4 tsp (1 mL) salt
4 eggs
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) butter, melted
Preparation:
In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush lightly with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush lightly with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Additional Information
- Variations
Coconut Crêpes: Stir in 2 tbsp (25 mL) packed brown sugar and 1/2 tsp (2 mL)
coconut extract.
Buckwheat Chive Crêpes: Replace half of the flour with light buckwheat flour. Just before cooking crêpes, stir in 3 tbsp (50 mL) finely chopped fresh chives.
Herbed Crêpes: Just before cooking crêpes, stir in 2 tbsp (25 mL) chopped fresh parsley and 1 tbsp (15 mL) chopped fresh thyme.
Chocolate Crêpes: Replace 1/3 cup (75 mL) of the flour with 1/4 cup (50 mL) cocoa powder, sifted. Stir in 3 tbsp (50 mL) granulated sugar.
Source
Canadian Living Magazine: February 2007
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